Riviera Style Risotto Braised Rice Recipes

Steps:

• Preheat oven at 375 degrees.
• In a Dutch oven add the minced onions and cook them in butter or olive oil for 5 minutes over low heat.
• Add the rice to the onions and stir for several minutes over moderate heat until light brown.
• Boil the stock and pour over the rice.
• Next add the herbs, salt and pepper and bring to a simmer, stir once and cover.
• Place the casserole in a 375 degree oven for 4 minutes, then reduce the heat to 350 degrees for 14 minutes.
• Then uncover the casserole and check to see if the liquid has evaporated.
• If not, put the casserole back to the oven for a few more minutes.
• When ready to serve, remove the herbs, season with salt and pepper if desired and enjoy.

Steps:

• Bring medium pot of water to a boil and salt it. Stir in brown rice, adjust heat so that water bubbles steadily, and cook without stirring, until rice is swollen and half-tender, 10 to 15 minutes. Drain. (If you want to wait a bit before proceeding, spread the rice on a platter or sheet tray so it cools.)
• Put oil in a large, deep skillet over medium heat. When it's hot, add onion or shallot and cook, stirring occasionally, until it softens, 3 to 5 minutes. Add rice and cook, stirring occasionally, until it is glossy and coated with oil, about 5 minutes. Sprinkle with salt and pepper, then stir in the squash; add the wine. Stir and let liquid bubble away.
• Begin to add the stock, about ½ cup at a time, stirring after each addition and every minute or so. When the stock is just about evaporated, add more. Keep the heat medium to medium-high and stir frequently.
• When rice is just about tender and mixture is creamy, stir in shellfish or meat and continue to cook, adding more liquid if necessary, until rice is tender. The final dish should be quite moist but not soupy. Add Parmesan if you're using it, then taste and add more salt or pepper (or both) if necessary. Garnish with basil or parsley and serve.